1 Heat the oil in a frying pan. Add the onion and sauté for three minutes, then add the garlic. Cook for one minute, then add the butternut and the tomato and basil sauce. Stir over a high heat for two minutes.

2 Mix the white sauce and milk in a jug. Pour a third of this mixture onto the bottom of an ovenproof dish. Arrange the lasagna sheets on top of the white sauce.

3 Transfer half the butternut mixture onto the pasta, then repeat this process twice more. Top with the mozzarella. Bake in a preheated oven for 20 minutes or until the lasagna is cooked through.

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